✦ LIBER ✦
Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type
✍ Scribed by Laurent Lethuaut; Chantal Brossard; Florence Rousseau; Benoı̂t Bousseau; Claude Genot
- Book ID
- 117653141
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 294 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0958-6946
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